Ad Tempus. 2013. 3D printed ceramic.

Ad Tempus is the conversation between food and design. The collaborative effort between designer and chef results in a series of dessert plating that understands the symbiotic relationship between food, presentation, and diner. Following the temporality of menus, Ad Tempus is designed to adapt and evolve.

By working with Chef Veronica Duboise directly, the thesis of conversation in design with food, product, and user is further strengthened. Through heavy ideation and constant dialogue, the idea of exploration and discovery came about and is highlighted throughout a three-course dessert tasting:

1. Toast is an assembly of pain perdu, maple gelée, and pamplemousse sorbet concealed under a crust of white chocolate to be excavated timidly by the diner. (served on the Carter, named after famed archaeologist)

2. Milk/Tea is a "soup" course that is created by the performance of two state changes: hot rose milk will be poured over to dissolve a lemon sugar dome to later melt the chrysanthemum sorbet served with pomegranate seeds. (served on the Hillary, named after famed climber and explorer)

3. Crémeux: is a quasi-deconstructed crème brûlée: pistachio crémeux with chocolate mousse guarded underneath a shield of a clear vanilla sugar tuille to be hacked by the diner. (served on the Geronimo, named after the fearless Apache Warrior Chief)

Like Hudson, this project will also be using 3D printing as a mode of manufacturing with the sense of small-batch production, this project aims to better understand the flow of dinnerware usage and the seasonality of menus in restaurants. 3D printing will avoid excess cost of tooling, provide the freedom to change material and form, and ignore the concept of batch minimums. The series is designed to be interchangeable and repurposed to lengthen its usage and to promote new ideas (as shown in the 4th slideshow).

Still life photography by Martin Seck